Slit the baby corns vertically and cut them in to two pieces. Heat 5 tablespoons of oil in a flat pan and shallow fry the baby corns to golden brown and keep aside.
Cut tomatoes and onion into cubes. Heat the oil in a Wok. Add fennel seeds followed by onions and sauté till its brown in colour.
Add tomatoes and cook till its mushy. Now add chilli , coriander and cumin seed powder. Add ginger garlic and cashew nuts switch off the stove. After it cools down grind it to a smooth paste.
Heat the ghee or butter in a Wok and add cinnamon, cardamom and cloves. Now add the ground paste and cook till the oil separates. Add fried baby corn, kasoori methi and required salt and cook for 5 minutes.
Finally add garam masala and fresh cream and switch off. Restaurant style baby corn masala is ready to serve.
By Ria Samuel